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Lemon and Herb Grilled Salmon
The beautiful weather yesterday had me dabbling into some Spring-ier recipes for dinner- Lemon and Herb Grilled Salmon, Carrot and Lentil Salad, Lemon Sautéed Spinach and some Olive Oil Herb Bread. All of these were new recipes and I’ll make all of them again… especially the salmon. All these dishes had a Mediterranean/Greek flare to them and there were a lot of shared ingredients. If I weren’t making the bread (which I rarely do, but it was so good I may do it more often), this could totally be done on a weeknight. But the bread required (according to the recipe) 4 hours of “rising” time, which I just did…
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Spinach Salad with Warm Bacon Vinaigrette
We enjoyed this salad with our Pork Tenderloin Marsala last night. I can’t take all the credit on this one… I knew what I wanted this to be in theory, but had to call in the real chef (Blake) for the execution on the warm bacon vinaigrette. It turned out great – and the different color tomatoes made it a beautiful salad as well! This would be a great addition to any meal (or make a meal by itself!). Some of the quantities below are approximate – real chefs don’t have time to measure 🙂 Just taste and adjust as needed. Spinach Salad with Warm Bacon Vinaigrette Salad Fresh spinach…
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Creamed Spinach
The official kick-off to my holiday season is the Thanksgiving lunch at my office. It’s always the Monday of the week before Thanksgiving, and so it’s sort of a warm up (for cooking and eating) before the big day. My contributions to the lunch are: Pumpkin Pie, Buttermilk Pie, Broccoli and Blue Cheese Casserole, Squash Casserole, Mashed Potatoes and Creamed Spinach. I’ll eventually post all of these recipes, but I will start with the spinach. A couple of years ago I sought after a Boston Market copycat recipe for their creamed spinach… and this one is really close (and maybe better). As is true with my other Thanksgiving casseroles, no…
